A luxurious cheesecake layered with pistachios, rich caramel, and decadent chocolate ganache. The perfect dessert for pistachio and chocolate lovers alike.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely ground pistachios
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pistachio Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup pistachio paste or finely ground pistachios
For the Caramel Layer:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
For the Chocolate Ganache:
- 8 oz dark chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
For Topping:
- Chopped pistachios
- Sea salt flakes (optional)
Instructions/Directions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, mix graham cracker crumbs, ground pistachios, granulated sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of the pan. Bake for 10 minutes and then set aside to cool.
- Make the Pistachio Cheesecake Filling:
- In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing until well combined.
- Add eggs one at a time, beating well after each addition. Stir in sour cream, heavy cream, and pistachio paste or ground pistachios until the batter is smooth.
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Bake the Cheesecake:
- Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water, reaching halfway up the sides of the springform pan.
- Bake for 60-70 minutes, until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Remove from the water bath and refrigerate for at least 4 hours or overnight.
- Prepare the Caramel Layer:
- In a medium saucepan, heat granulated sugar and water over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color.
- Remove from heat and whisk in the warm heavy cream, butter, and salt until smooth.
- Let the caramel cool slightly, then pour it over the chilled cheesecake, spreading evenly. Refrigerate until set.
- Make the Chocolate Ganache:
- Place chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering.
- Pour the hot cream over the chocolate and let it sit for 1 minute, then stir until smooth. Add in butter and stir until the ganache is glossy.
- Let the ganache cool slightly before pouring it over the caramel layer on the cheesecake. Spread evenly and refrigerate until set.
- Top and Serve:
- Before serving, sprinkle the cheesecake with chopped pistachios and a pinch of sea salt flakes, if desired. Slice and enjoy this rich and decadent dessert!
Prep Time: 40 minutes Cook Time: 70 minutes Chill Time: 4 hours (or overnight) Total Time: 5 hours 30 minutes
Servings: 10-12 slices
Decadent Pistachio Cheesecake with Caramel and Ganache
This triple-layered delight is a show-stopping dessert with a graham-pistachio crust, creamy pistachio cheesecake, caramel topping, and a velvety chocolate ganache.